2. Prepare your quiche fillings by cooking all vegetables over dry heat. Make sure all ingredients are cooked through and fairly dry. (Ie, make sure spinach has wilted and that cooked mushrooms have released all their moisture.)

3. Once the fillings have cooled, place the fillings over the first layer of cheese.

4. Add the remaining cheese, layering atop the cooked fillings.

5. Whisk together the eggs, milk, cream, and salt until frothy. Pour the custard into the crust, over the cheese and fillings layers.

6. Bake the quiche at 350°F for 30 to 40 minutes, until the edges are set but the quiche still jiggles a little in the center. Cool for at least 20 minutes, but ideally overnight.